Lemon-Herb Turkey Cutlets with Roasted Asparagus and Avocado Salad

Tender turkey breast cutlets pan-seared with lemon and herbs, served alongside roasted asparagus and a fresh, vibrant avocado salad. A light yet satisfying low-carb, high-protein meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $5.64/serving

Dietary

• Gluten-Free
• Dairy-Free
• Egg-Free
• High-Protein
• Low-Carb
• High-Fiber
• Nut-Free
• Low-Sugar

Tags

• quick
• healthy
• fresh
• tangy
• bake

Ingredients

• 1.5 pound turkey breast cutlets
• 3 tablespoon olive oil
• 1.5 pound asparagus (tough ends trimmed)
• 0.5 yellow onion (thinly sliced)
• 3 clove garlic (minced)
• 1 lemon (zested and juiced)
• 0.25 cup fresh parsley (chopped)
• 1 teaspoon dried oregano
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 5 ounce mixed greens
• 1 cup cherry tomatoes (halved)
• 2 avocados (diced)
• 0.25 cup pumpkin seeds
• 1 tablespoon red wine vinegar

Instructions

1. Preheat oven broiler to high (or oven to 400°F if no broiler). Toss asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet. Broil for 5-7 minutes, or roast for 10-15 minutes, until tender-crisp.
2. While asparagus cooks, pat turkey cutlets dry. Season with 1 teaspoon salt, 1/4 teaspoon black pepper, dried oregano, and half of the lemon zest.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add turkey cutlets and cook for 2-3 minutes per side, until golden brown and cooked through. Transfer to a plate.
4. To the same skillet, add the thinly sliced yellow onion and minced garlic. Sauté for 2-3 minutes until fragrant. Deglaze with lemon juice, stirring well. Remove from heat and stir in fresh parsley.
5. For the salad, in a large bowl, combine mixed greens, cherry tomatoes, diced avocados, and pumpkin seeds.
6. In a small bowl, whisk together remaining 1 tablespoon olive oil, red wine vinegar, and remaining lemon zest. Drizzle over the salad and toss gently.
7. Serve the lemon-herb turkey cutlets with the roasted asparagus and fresh avocado salad.

Nutrition (per serving)

• Calories: 458
• Protein: 41.1 g
• Carbohydrates: 20.9 g
• Fat: 25.3 g
• Fiber: 11.7 g
• Sodium: 914 mg
• Saturated Fat: 4.8 g
• Sugar: 6.3 g
• Cholesterol: 102 mg